Next you have ginjo, at 60% polishing, and daiginjo, at 50%, both of which can be junmai or not. Here you get more delicacy, with fruit flavours, a smooth mouthfeel and clean aftertaste. Junmai versions ramp up the umami and acidity. How to drink sake The Yuzu citrus fruit has been growing in Japan for more than 1.000 years. Because of its dry pulp and many large seeds the juice can only be extracted in a complicated – i.e., expensive – process from pulp and rind. Fortunately, just a few drops are already enough for a unique and intense flavor. While looking similar to the Pomelo, Yuzu has a unique and complex aroma – Fresh citrus scent and the absence of the astringent acid of the Lemon combine into an inimitable combination of sweet, bitter, salty and sour. As this round-up attests, you'll find Akashi-Tai's sake's everywhere – from the UK’s leading restaurants to the Queen Elizabeth ocean liner – which is testament to this 167-year-old brewery's obsession with purity.

The Hakutsuru didn’t rate well. The first whiff reminded me of the syrupy sweet Sunkist cordial that I used to drink when I was young. It still tasted of yuzu, but it was too sweet and didn’t have the signature bitter aftertaste. The flavour was almost artificial, even though no chemical additives were used.

Helpful as these categories are, they offer only a vague sense of the breadth and variety available, even within each category. The only way to really find out what you like is to taste broadly and see what lights up your palette. You will be surprised by how fruity Sakari no.13 can taste. While - of course - it contains no fruit, the fermentation process lets it develop all kinds of natural aromas. A joy for your palate. Sake is a distillation of Japanese Culture in a bottle. It contains stories of more than a thousand years, and is ever evolving as young people bring new ideas. ” Business hours: 9:00 a.m. through 4:30 p.m. Monday to Friday, Closed Saturday , Sunday and Public Holidays Japan's signature drink has been brewed for around as long as hanami celebrations have existed, with historians dating its invention to the Nara period (710-794), although booze of various forms has been drunk on the island from at least the third century.

Sake is exactly the cosmos for me. The invisible activity of the micro-organisms brewing the alcohol seem to me just like the various unclarified cosmic phenomena, the rich flavors of sake are the stars twinkling in the night sky. ” Sake is built like a beer but drinks like a wine," Samuels says. That's because it's brewed, like beer, but its alcohol content (around 15% ABV) is similar to wine. It pairs with food in a way that wine cannot, though, since it doesn't have tannins. "It elevates the umami in a dish, but it’s commonly consumed before and after dinner as well," Samuels says. Your expert for Premium Sake, japanese shochu and liqueur– UENO GOURMET delivers traditional taste and culinary culture from Japan. We are professional Sake Sommelier, certified wine consultants and members of the Slow Food community and... It is no wonder then that most of Japan's yuzushu is produced on the Shikoku Island and, most specifically, in the prefecture of Kochi.

The History Of Yuzu Sake

The Hakutsuru Marugotoshibori Nigori Yuzushu from Hyogo prefecture was the next to arrive… Kozaemon Yuzu Junmai Sake Really, it's the wrong name: the Japanese character for 'sake' just means 'alcohol', "but at some point it got bastardised," says Cheong-Tong. "It should really be called 'nihonshu': 'nihon' meaning Japan, 'shu' is the alcohol of Japan." iv.provide guidance for recruitment or determine whether to hire an employee (Personal Information pertinent to recruitment may not be used for direct mail advertising purposes); ounce Lillet Rosé infused with fresh scallions ( 50 grams of fresh scallion bulbs and shoots infused into 1 bottle of Lillet Rose for 24 hours, then strained and refrigerated) That’s how an NHK article describes yuzu (ゆず), a citrus commonly used in Japanese cuisine. It goes on to say: “Yuzu is a sour fruit, so it is rarely eaten on its own. Instead, the skin and juice of yuzu is used in cooking: the juice can season various dishes, just like lemon juice does, and yuzu peel is used as garnish — not only does it add a beautiful, vibrant color to a dish, but it also provides a little punch.”

Infused with yuzu, a typically Japanese citrus fruit that brings acidity but also a touch of bitterness, Yuzu Sake is unique, refreshing and invigorating. Sake makes me worry a lot, but at the same time - after collaborating with nature - it brings me the greatest happiness. ” It had a mellow yellow colour and the bottle had a simple label with not just yuzu written in hiragana but also an illustration of the fruit itself, so there’s no mistaking what’s inside.While a degree of snobbery endures, there's logic behind the idea that you heat cheap sake and chill the expensive stuff. "If you heat fruity, light, floral sake, all you're going to get is alcohol fumes," says Cheong-Thong. Sakes with more body, or bottles which have been open a while, work well warmed to around 50 degrees, as the heat smooths out some of the rougher notes. "The flavours will still be in the sake, although the alcohol hits you first. Also, it's a very good way to liven up slightly stale sake." How we test sake We enlisted a panel of accredited experts and sake enthusiasts to put 12 varieties and limited releases to the test. They were looking for those that offered well-balanced acidity, complex flavour profiles and a moreish mouthfeel.